Spicy Chicken Salad in Lettuce Cups

• 1 tablespoon jasmine rice or another long-grain rice
• Coarse salt
• 1 pound ground chicken
• Lime-Chile Dressing (recipe follows)
• 1/4 cup chopped fresh Thai basil, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Freshly ground pepper
• 1 head Boston lettuce, leaves separated
• 1 carrot, peeled and cut into matchsticks
• 1/2 daikon radish, peeled and cut into matchsticks
• 3 tablespoons salted, roasted peanuts, chopped
• 5 tablespoons fresh lime juice
• 3 tablespoons Asian fish sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon sugar
• 2 fresh red hot chiles, finely chopped
• 2 garlic cloves, minced
• 2 shallots, thinly sliced
• 2 tablespoons finely chopped fresh cilantro
• (makes about 1/2 cup)

1. Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes.
2. Coarsely grind with a mortar and pestle or in a food processor.
3. Bring a medium pot of water to a boil; add 1 tablespoon salt.
4. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
5. Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid.
6. Add the dressing, rice, herbs, and cooking liquid; toss.
7. Season with salt and pepper.
8. For each serving, put about 1/4 cup chicken in a lettuce leaf.
9. Garnish with carrot, daikon, basil, cilantro, and nuts.
10. Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator).
11. When ready to serve, stir in the cilantro.

jasmine rice, salt, chicken, dressing, fresh thai basil, fresh cilantro, freshly ground pepper, boston lettuce, carrot, daikon radish, peanuts, lime juice, fish sauce, ricewine vinegar, sugar, fresh red hot chiles, garlic, shallots, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-salad-in-lettuce-cups-392418 (may not work)